Gluten Free Protein Pancakes with Sorghum Syrup

2.12.16 / 2 comments


Just in time for the weekend, our Protein Pancakes are the perfect addition to your lazy morning breakfasts. Saturday mornings are not complete without a tasty, decadent breakfast, but you don’t have to load up on calories to enjoy your meal! That’s why we love these pancakes–they are rich in nutrients, low in calories, and full of flavor that will make your weekend smile even bigger. This recipe is gluten-free, thanks to the almond flour, and using the sorghum syrup as a topping adds nutrients such as iron, calcium, and potassium to an already tasty meal. The sorghum syrup is a natural sweetener and has an earthy flavor to it that will complement the flavors already present in the pancakes. You can read more about the benefits of sorghum at the Sorghum Checkoff. So the next time you make your weekend breakfast, add these pancakes to your menu–we can guarantee you won’t be disappointed!

Protein Pancakes with Almond Flour & Sorghum Syrup
Prep time:
Cook time:
Total time:
Serves: 5
  • 1/2 cup milk (almond, rice, coconut, cow’s milk)
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon sorghum syrup (or maple syrup)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 2 large eggs or 3 flax eggs*
  • 1 cup almond flour or almond meal
  • ½ cup sorghum flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut oil to grease the pan
  1. In a medium sized mixing bowl, add all liquid ingredients. Mix well and set aside.
  2. In a separate bowl, add the dry ingredients. Combine.
  3. Add the liquid ingredients to the dry ingredients and combine with a whisk, hand mixer, or hand
  4. Place over medium heat and add coconut oil to grease the surface.
  5. Using a tablespoon measuring spoon, batter onto griddle to form silver dollar pancakes.
  6. Cook for 2 to 3 minutes, or until the bottoms are golden brown. You can peek under the pancakes before flipping to prevent them from burning.
  7. Flip pancakes carefully and cooking for another minute or two until golden brown.
  8. Serve hot with sorghum syrup, maple syrup, or your choice of nut or seed.
*For flax eggs:
  1. Combine 1/2 cup water and 4 tablespoons ground flax, and let sit for 5 minutes.
Serving size: 7 1-tablespoon size pancakes Calories: 255 calories, Fat: 18 grams, Saturated fat: 5 grams, Carbohydrates: 19 grams, Sugar: 5 grams, Sodium: 290 milligrams, Fiber: 3.5 grams, Protein: 9 grams, Cholesterol: 83 milligrams
For a fun nutritional twist, you can add fresh or frozen berries to the batter! High-quality semi-sweet or 60% chocolate chips could also be used for a treat. [br][br][b]Cook once, eat twice with these pancakes:[/b] Make a double batch and allow the extra pancakes to cool on a wire rack. Place cooled pancakes on a baking sheet; cover the baking sheet with foil and place in the freezer for 1 hour or until completely frozen.[br]Wrap the pancakes in wax paper, and then in aluminum foil [br]Label pancakes. They can be frozen in the foil or in a freezer safe container/bag for more protection against freezer burn.[br]Store in freezer for up to one month. [br]For a fast, healthy breakfast, simply re-heat frozen pancakes in a toaster oven.

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

2 Responses to Gluten Free Protein Pancakes with Sorghum Syrup

  1. Vera says:

    Hi! This recipe looks delicious, I can’t wait to try it out! I was wondering, however, if the coconut oil and syrup mentioned in the list of ingredients are a part of the batter (as liquid ingredients), or if they’re garnishment and griddle greaser.
    Hugs, Vera

    • Sarah Achleithner says:

      Hi Vera,

      The coconut oil is used to grease the pan and the sorghum syrup is part of the liquid ingredients used in the batter. Hope that helps!

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